Raspberry Clafoutis
Raspberry Clafoutis
Get this quick and easy French pudding recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 35 minutes
  • Yield 8 servings
  • ½ cup ground Almonds
  • ¼ cup granulated Sugar
  • ¼ cup packed Light brown sugar
  • 2 tablespoons Cornstarch
  • 2 large Eggs
  • 2 large Egg yolks
  • 1 cup Whipping cream
  • 1 cup fresh Raspberries
  • Icing sugar for dusting
  1. Preheat the oven to 375 °F. Grease a 9-inch pie plate or other baking dish and place this on a baking tray
  2. Stir the ground almonds, granulated sugar, brown sugar and cornstarch together. Add the eggs, egg yolks and cream and whisk by hand until blended. Pour this into the prepared pan and sprinkle with the raspberries. Bake for about 35 minutes, until the clafoutis browns lightly and soufflés around the edges (it will fall once removed from the oven). Serve immediately, dusted with icing sugar.

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